Prepare cottage cheese and carrot casserole in a slow cooker. The most delicious and healthy carrot casserole in a slow cooker Casserole with cottage cheese and carrots in a slow cooker

- This is the healthiest Russian dish. This casserole is prepared for children, and it wouldn’t hurt for adults to include this dish in their diet.

Carrots contain a large amount of carotene. In the body, carotene is converted into vitamin A. For children, carrots are necessary to improve immunity, growth and development. For adults, carrots are essential for maintaining a healthy complexion.

Cottage cheese is a product that contains a huge amount of protein, calcium and many other vitamins.

Carrots and cottage cheese are useful individually, but if you combine them, you get a healthy nutrition bomb. In addition, not many people like to eat such products separately. Together they acquire a delicate taste, and if you add dried fruits to this casserole, you will get an excellent dessert for tea.
This recipe suggests preparing cottage cheese casserole with carrots in a slow cooker. Using this technique, the casserole is prepared quickly and turns out incredibly tasty.

1. To prepare the casserole you need 1 hour 30 minutes.
2. The products listed make 8 servings.

Ingredients:

• Carrots – 3 pcs. (500 g);
• Eggs – 2 pcs.;
• Cottage cheese – 200 g;
• Sour cream – 100 g;
• Semolina – 3 tbsp;
• Sugar – 3 tbsp;
• Raisins – 50 g;
• Dried apricots – 50 g.

Cottage cheese casserole with carrots in a slow cooker for children - recipe with photo:

Almost all children, and many adults, if you offer them to try carrot casserole, will refuse. But, if you cook it skillfully, and perhaps keep a little silent about the composition of the dessert, it will be devoured by both cheeks, because the taste of the orange vegetable is not felt at all. To ensure that everyone without exception likes the carrot-curd casserole, there are little tricks.

The carrots must first be boiled in milk with the addition of spices, then chopped until smooth. Well, a detailed step-by-step recipe with photos will tell you about everything else. If you strictly follow the recipe instructions, carrot casserole with cottage cheese in a slow cooker will turn out tender, aromatic and very tasty. The same recipe can be prepared in the oven and it will turn out just as good.

Carrot-curd casserole in a slow cooker: step-by-step recipe

Ingredients:

• Cottage cheese - 200 g;
• Chicken egg - 2 pcs.;
• Carrots - 300 g;
• Milk - 200 ml;
• Sugar - 2 tbsp. l.;
• Butter - 50 g;
• Semolina - 3 tbsp. l.;
• Cinnamon, nutmeg 0.25 tsp each.

How to cook carrot casserole with cottage cheese in a slow cooker

Prepare the ingredients. Peel and wash the carrots.

Cut into arbitrary pieces. Their size doesn't really matter, but smaller ones will cook faster. Place in a multicooker bowl along with butter, milk, cinnamon and nutmeg. You can use any spices to suit your taste. Cloves, anise, cardamom are perfect.

Turn on the “Fry” mode, close the lid and cook until the carrots are soft. You should periodically check the presence of liquid and, if necessary, add a little milk.

Place the contents of the multicooker in a bowl, add cottage cheese, sugar, semolina and eggs. Adjust the amount of sugar yourself depending on the sweetness of the carrots.

Puree with an immersion blender until smooth.

Wash the multicooker container and wipe dry. Grease with vegetable oil and sprinkle with semolina. Turn on the “Baking” mode, 40 minutes. Let the bowl warm up for a couple of minutes and add the carrot-curd mixture. Flatten.

Bake in a closed slow cooker until the end of time.

Let cool slightly and then carefully and quickly invert onto a wire rack to steam. It will be problematic to remove the hot casserole from the bowl; it may fall apart, so be sure to wait at least half an hour. Carrot casserole with cottage cheese prepared in a slow cooker is ready to serve.

Very tasty topped with sour cream or jam.

Cottage cheese casserole with the addition of a variety of ingredients has been decorating the tables of many families, as well as various children's canteens, for decades. This hearty dessert is prepared very quickly, crumbles in your mouth and does not require much effort. As a rule, to create a casserole, you use those ingredients that can always be found in the refrigerator. Cottage cheese and carrot casserole enjoys constant success along with its counterparts made from meat, fish and potatoes.

The emergence of casseroles in cooking

The gastronomic variety of casseroles is incredibly large. Today it can be not only a dessert, but also, as you already understood, a main dish with meat or vegetarian filling. Casseroles are served with sweet or spicy sauces, individually or on a shared tray. It is generally accepted that the roots of the casserole recipe lie in French cooking. It was a European cook who once came up with the idea of ​​collecting everything that was left after dinner into one dish. The mixture was poured with eggs beaten with milk and sent to the oven. By the way, according to one version, cottage cheese casserole appeared at the end of the 19th century in America, thanks to one of the housewives.

In the 18th century, European culture (including culinary traditions) began to appear in Russia. Then the Russian boyars first learned about casserole, and cottage cheese in Rus' was a fairly common product.

Varieties of casseroles

Today, in each regional cuisine you can find separate recipes for casseroles for the main course or dessert. For example, an analogue of a casserole in England is pudding, in France it is gratin, and in Italy it is lasagna. The Finns prepare a similar dish called kaalilattiko. This is a cabbage casserole with minced meat, which is filled with cream and breadcrumbs. Russian chefs have long been making noodle recipes that are unlike other recipes. In Latvia, the casserole is made from tomatoes, mushrooms, cabbage and potatoes combined with parsley.

Cottage cheese casserole is considered to be the lowest-calorie and healthiest. Cottage cheese contains all the components necessary for health. It contains vitamins, fiber, and microelements. Carrots also have a wide variety of biologically active substances. Cottage cheese casserole can also be prepared with the addition of pumpkin, dried fruits, raisins and various fruits. This dish will be useful for both growing organisms and people on a therapeutic diet.

Features of cooking casseroles

When preparing a casserole, it is important to carefully select ingredients. On the one hand, you can take all the products that are left in stock. But it is better to give preference to those ingredients that have already been heat-treated. This is especially important for creating hearty casseroles. Therefore, it is recommended to pre-boil potatoes and pasta.

When using rice in a casserole, the product should be at least half cooked. If this is a dessert, it is better to boil the rice in milk and sugar. Semolina is best used dry, and the pudding is best served chilled.

If you decide to make cottage cheese and carrot casserole, pay attention to the following tricks:

• to reduce the calorie content of the dish, choose low-fat cottage cheese;
• A casserole with sour cottage cheese will have a brighter taste;
• try to grind the products to a puree consistency;
• To ensure that the casserole has a golden crust, brush it with egg or butter;
• for a more delicate taste, rub the cottage cheese through a sieve or pass through a meat grinder;
• for a richer aroma, add a mixture of vanilla sugar and lemon zest to the dough;
• If the recipe calls for flour and eggs, do not put too much of them so that the casserole does not turn out tough and rubbery.

It is most convenient to prepare a cottage cheese casserole in a slow cooker, since the uniform heat distribution and high sides prevent the sauce from leaking out, keep the dish juicy and even make it more tasty due to the stable maintenance of the set temperature.

Recipe for cottage cheese and carrot casserole in a slow cooker

So, to prepare this delicious dessert you will need:

• cottage cheese - 0.5 kg;
• two carrots;
• two eggs;
• 4 large spoons of semolina;
• 4 tablespoons each of sour cream and sugar;
• a little oil.

Armed with a mixer, fork, grater, knife and deep plate, you can start preparing the casserole. First, wash and peel the carrots and chop them on a fine grater. In a separate container, beat the eggs and granulated sugar until smooth. You don’t need a thick layer of foam on top, so you can immediately add semolina to the mixture and stir the dough thoroughly to avoid lumps.

The next step is cottage cheese. Mash the cottage cheese well with a fork and mix with sour cream. Liquid cottage cheese must be squeezed out in gauze. To make the dish more airy, you can grind the cottage cheese in a blender. Mix the resulting mixture with the sweet egg-semolina mass, add grated carrots. Stir.

Grease the multicooker container well with oil, lay out the curd-carrot mixture and smooth it out. Set the time on the instrument panel to 60-80 minutes on the baking mode. When the cottage cheese and carrot casserole is ready, do not take it out immediately, but leave it for about 10 minutes. The dish should be served chilled, with sour cream for breakfast or sweet sauce, as a pleasant end to a family dinner. Bon appetit!

And advice - when preparing any casserole, do not be afraid to experiment. Using a multicooker will prevent your dish from burning or remaining raw. So you can change the proportions of ingredients or add something new to achieve unexpected flavor notes.

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Can't feed your little picky baby carrots? Does cottage cheese make your child turn up his nose? Then this casserole is definitely for you. Let's combine carrots with cottage cheese, which is so rich in calcium, add orange zest and juice for flavor, flavor it with sweet dried fruits and get an incredibly tasty casserole that can be offered either for breakfast with tea or cocoa, or for an afternoon snack with a glass of milk or kefir.

Total cooking time – 2 hours 00 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g. – 178 kcal
Number of servings – 6 servings

How to cook carrot-curd casserole with dried fruits in a slow cooker

Ingredients:

Carrots – 3 pcs. (average)
Dried apricots – 50 g.
Butter – 50 g.
Cottage cheese – 350 g.
Semolina – 3 tbsp.
Egg – 2 pcs.
Orange – 1 pc.
Raisins – 50 g.
Prunes – 50 g.
Cane sugar– 50 g.
Spices - optional

Preparation:

1. I think that, of course, it’s no secret to anyone that carrots are extremely healthy because they contain a large amount of carotene. In the body, carotene is converted into vitamin A. After all, it is what is “responsible” for visual vigilance, helps our immune system, maintains complexion and promotes the development and growth of our little fidgets.

Wash and peel the carrots.
To chop carrots, you can use a blender: just cut the carrots into small pieces and chop with a blender. My old man can no longer cope with this function, so I rubbed it the old fashioned way on a fine grater.

Wash dried fruits thoroughly to remove dirt and dust, dry and cut into small pieces.
If you use small raisins, you do not need to cut them. You can use any dried fruits you have on hand. I really like the combination of carrots and dates, but I didn’t have them at home.

Place grated carrots, dried fruits and butter in a multicooker bowl. Turn on the “Baking” or “Manual” mode (temperature 160°C) and cook for 20 minutes.

2. While the carrot mixture is cooling, separate the whites from the yolks.
This can be done using an egg separator or the old proven way: carefully break the egg with a knife and, dividing it into halves, pour it back and forth over bowls. It’s okay if a little yolk gets into the white; after all, we’re not preparing a sponge cake.

3. Rub the cottage cheese through a sieve, mash with a fork or use a blender.
Take whatever fat content of cottage cheese your conscience allows - it doesn’t matter. I most often use 5% fat cottage cheese. You just have to remember that the cottage cheese that you use to make casseroles should not be very wet. If this is still the case, then it is better to squeeze out the cottage cheese so that excess moisture does not weigh down the finished dish.

Add semolina and yolks to the cottage cheese. Add spices if using (I used a couple of pinches of nutmeg and ½ teaspoon of cinnamon). Mix everything thoroughly.
Instead of semolina, you can use flour.

4. Pour boiling water over the orange and remove the zest from it, and then squeeze out the juice.

5. Beat the whites into a fluffy foam. Add sugar and beat well again.
Instead of sugar, you can use honey in this recipe. But in this case, add honey not to the whipped whites, but to the curd mass along with carrots.

6. Add carrots stewed with dried fruits, orange juice and zest and whipped egg whites to the curd mass. Stir gently.

Line the bottom of the multicooker with baking paper and lay out the carrot-curd mixture. Smooth the top with a spatula. Close the multicooker lid, select the “Baking” (“Cupcake”) or “Manual” mode (temperature 140°C) and set the time to 1 hour.

Let the casserole cool slightly.
You can serve carrot-curd casserole with honey, condensed milk, sour cream or whipped cream.

Carrot casseroles are popular among people who prefer diet foods. And the point here is not only the benefits that carrots can bring to the human body, but also the wonderful taste of the vegetable. If the carrots are chosen correctly, they turn out to be juicy and sweet - the casserole will turn out incredibly tasty. You can complement the dish with anything. If the casserole is prepared as a dessert, nuts, dried fruits, cottage cheese, cinnamon and other delicious ingredients are added to it. No less successful are salty casseroles, which contain vegetables, meat and various spices along with carrots. We will describe a variety of recipes for carrot casseroles in a slow cooker in this article.

Vegetable casserole made from potatoes and carrots is prepared very quickly, especially when a slow cooker comes to the rescue. The dish can be considered as an appetizer or as a side dish for something meaty, for example, cutlets or goulash. Of the ingredients that are used to prepare this carrot casserole in a slow cooker, you need a little:

• large carrots – 4 pcs.;
• potatoes – 6 pcs.;
• chicken eggs – 4 pcs.;
• onions – 2 pcs.;
• milk – 200 ml;
• melted butter – 4 tbsp;
• black pepper, salt.

Let's start preparing potato and carrot casserole in a slow cooker:

1. The potatoes in this dish are boiled, so first wash the tubers, put them in a saucepan, add water, add salt and cook “in their skins” until tender. Then add water, cool the potatoes, peel them and cut the tubers into thin slices.
2. Prepare the carrots and onions by peeling them and rinsing them in water to remove any dirt. Then chop the onion into half rings and the carrot into thin slices.
3. Pour 2 tbsp into a deep frying pan. melted butter, put carrots and onions there, put on fire and fry, adding a little salt and ground black pepper.
4. Pour the remaining butter into the multicooker bowl, grease the walls and bottom of the vessel with it, and place half of the potato slices in a neat, even layer. Season them with salt and pepper, cover them with fried carrots and onions, and then make a potato layer again.
5. Beat the eggs with a whisk and combine with milk. Salt the filling, add black pepper or some other spices. Pour the prepared mixture into the carrot casserole in the multicooker, turn on the “Baking” mode, and set the timer for 40 minutes.
6. Cook the carrot casserole in a slow cooker for the specified time. Then let it cool, transfer it to a dish and divide it into pieces.

Quick carrot casserole in a slow cooker

This carrot casserole in a slow cooker can be classified as a dessert, and one that is prepared in a hurry and is considered very healthy. Another advantage of the dish is that it is made from the simplest ingredients. Let's look at their list in more detail:

• large carrots – 2 pcs.;
• flour – 100 g;
• eggs – 2 pcs.;
• slaked soda – 1 tsp;
• sugar – 100 g;
• butter – 50 g;
• cinnamon – 2 tsp.

The process of preparing this carrot casserole in a slow cooker is not complicated and consists of the following steps:

1. First, peel the carrots, rinse them from dirt under the tap and grate them on a fine grater. To make it easy to grate the vegetable and for the casserole itself to be tasty, the carrots should be juicy and firm.
2. Beat chicken eggs into a bowl with grated carrots and mix the mixture with a fork or whisk. Sift the flour and also add it to the casserole dough. Add sugar and cinnamon there. Mix everything until smooth.
3. Quench the soda with vinegar and add to the dish. Stir the mixture one last time – it’s ready for baking.
4. Wipe the multicooker bowl dry and lubricate it with refined vegetable oil. You can use butter or corn oil. Transfer the dough for the carrot casserole into the multicooker and activate the “Baking” program.
5. Cook carrot casserole in a slow cooker for 40 minutes. Then open the lid slightly, let the dessert cool, remove the bowl and carefully turn it over onto a large plate.

Sprinkle the finished casserole with sugar, you can top it with jam or condensed milk. We cut the dessert into pieces and serve.

Carrot and vegetable casserole in a slow cooker

Carrots and other vegetables can be used to quickly and easily make a tender, filling casserole. This side dish will complement a meat dish well, but you can consider the casserole as a complete lunch or dinner. To bake carrot casserole in a slow cooker, you need the following products:

• carrots – 2 pcs. large size;
• sweet pepper – 2 pods;
• large tomato – 1 pc.;
• cauliflower – 300 g;
• onion – 1 head;
• fat sour cream – 1 cup;
• eggs – 2 pcs.;
• processed cheese – 200 g;
• milk – 200 ml;
• salt, pepper, herbs;
• butter – 20 g;
• vegetable oil – 3 tbsp.

Let's look at the process of preparing carrot casserole in a slow cooker step by step:

1. Wash the cauliflower thoroughly under running water and separate it into inflorescences. We cut out the cores from the peppers and remove the tails, clean and wash the carrots and onions.
2. Chop the sweet pepper into strips, grate the carrots, and chop the onion into half rings.
3. Pour sunflower oil into a deep frying pan and put it on fire. Add the onion and fry it for about 5 minutes, then add the carrots, cauliflower and bell pepper. Add some salt to the vegetables, cover with a lid and simmer for 10 minutes.
4. Grease the bottom and walls of the multi-cooker pan with a piece of butter. Place the fried vegetables into a bowl.
5. Beat the eggs with a fork or whisk in a separate bowl. Combine them with milk and sour cream, salt, pepper, mix.
6. Pour the resulting filling into a multi-cooker vessel. Grate the processed cheese on a coarse grater and sprinkle over the carrot casserole in the slow cooker.
7. Wash the tomatoes, cut them into thin slices and place them beautifully on top of the dish. Sprinkle chopped herbs on top and close the lid.
8. Set the appliance to the “Baking” mode and cook the carrot casserole in the slow cooker for 30 minutes.

It is advisable to serve it on the table while still warm, but even when cold, such an appetizer remains quite tasty.

Carrot casserole with pumpkin in a slow cooker

Simple, fast, bright and tasty - these four words can describe pumpkin and carrot casserole cooked in a slow cooker. This delicate, juicy dessert is very easy to prepare and requires a minimum amount of ingredients; we list them below:

• carrots – 200 g;
• pumpkin – 200 g;
• milk – 0.5 cups;
• eggs – 1 pc.;
• sugar – 2 tbsp;
• salt – 1 pinch;
• semolina – 2 tbsp;
• vanillin, cinnamon - to taste.

The method for preparing carrot casserole with pumpkin in a slow cooker is as follows:

1. We clean the carrots and thoroughly wash them from dirt. Remove the tough skin from the pumpkin. Three vegetables on a coarse grater into a deep container.
2. Pour the milk into a saucepan and put it on the fire. Bring to a boil, add pumpkin and carrots to the milk, cover with a lid and simmer over low heat until the vegetables become soft and the milk boils away.
3. Remove the pan from the stove and cool. Beat the egg into the mixture, add sugar and semolina, as well as vanillin and cinnamon, add salt to the ingredients and mix.
4. Wipe the multi-cooker pan dry and grease it with oil. Place a mixture of carrots and pumpkin on the bottom.
5. Activate the “Baking” program and cook the carrot casserole in the slow cooker for 50 minutes.

Carrot casserole with meat in a slow cooker

The basis for this casserole is juicy large carrots, which give the appetizer a pleasant sweetish taste. The dish is complemented by hearty pork, as well as cheese and potatoes. As a result, carrot casserole in a slow cooker turns out not to be a simple snack, but a complete dish that is suitable for satisfying hunger for a long time. The ingredients for this casserole will need the following:

Carrot casserole with meat in a slow cooker is prepared in the following way:

1. Peel the potatoes and carrots and rinse thoroughly under the tap. Then chop the vegetables into slices, put them in a saucepan, fill them with water, add a little salt and put them on the stove to cook. Cook the food for 10 minutes, then drain the water.
2. Wash the greens, shake off excess liquid, and chop finely. Pour the parsley and onions into a container with boiled potatoes and carrots.
3. We wash the pork, cut it into small cubes and place them in a deep frying pan. Add a little vegetable oil, place the frying pan on the stove and fry the meat for 10 minutes. Add some salt to the pork, add black pepper and mix.
4. Grease the multicooker bowl with oil. We put the meat on the bottom, level it and cover it with potatoes and carrots on top.
5. In a separate frying pan, melt the butter, add flour to it and fry it for 1-2 minutes. Then add the heated milk in a slow stream, stirring the sauce constantly.
6. We grate the cheese on a coarse grater, and when the milk mass boils, pour it into the frying pan and wait until it dissolves in the sauce.
7. Add some salt to the sauce and pour it over the food in the slow cooker.
8. Set the “Baking” program on the panel and cook the carrot casserole in the slow cooker for 30 minutes.

Carrot casserole in a slow cooker. Video